With Thanksgiving and Christmas holiday's fast approaching it is time to start gathering your recipes to prepare some family favorites.While working toward my assocates degree just a few short years ago, I had to do a project in math. I chose to share my dad's yummy cornbread recipe and used his bread bowl, Hull pottery mixing bowl, and most importantly his cast iron skillet to take a trip down memory lane.
|Dad's Country Cornbread|
1-1/2 cups enriched white cornmeal
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon of sugar/ or substitute 2 packets of Equal
1 teaspoon baking soda
2 cups of buttermilk
2 tablespoons of bacon drippings, or real butter
1 tablespoon of solid vegetable shortening or substitute 1 tablespoon of canola oil
Grease a 10-inch cast iron skillet and place in a preheated oven for 8 minutes
In a large bowl sift together dry ingredients
In a separate bowl add buttermilk(or add 2 tablespoons of vinegar or lemon juice to regular milk
Add egg , butter, and oil.
Stir until there are no dry spots, but the batter should be lumpy
Pour the batter into the prepared pan
Bake on 425 for 20-25 minutes
Spread on Honey-Butter while hot and cover the bread with a pretty towel.
1/4 lb butter
2 tablespoons of honey
Whip your butter and then add honey, whip until smooth.